- 1 cup red or white quinoa
- 2 cups water
- Pinch sea salt
- 2 tablespoons olive oil
- ½ cup walnut pieces
- 1 shallot, chopped fine
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped parsley
- 1 cup chopped roasted butternut or other winter squash
- 1 stalk celery, chopped fine
- 1 tablespoon lemon juice
- Sea salt and freshly ground pepper to taste
While the quinoa is resting, heat the olive oil in a small sauté pan over medium flame. Add the chopped walnuts and cook, stirring frequently for 4-5 minutes, until nuts are crisp.
Add the chopped shallots and cook the mixture for 1 minute, until the shallots are translucent.
Add the tarragon and parsley, and stir one minute. Add the nut and herb mixture to the quinoa, along with the squash, celery and lemon juice. Season to taste. Stir well and serve.
Variations:Add ¼ cup currants and 1 apple, cored and chopped into small pieces, in addition to the other ingredients.
Use any leftover roasted vegetable instead of the squash, and proceed with recipe.
Use toasted almonds instead of the walnuts, or omit the nuts altogether.
Copyright 2012 by Jen Hoy